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Several manufacturers make similar traditional cookies like Signature Select, Great Value, and Nabisco calls theirs “Pinwheels”. This gluten free fudge marshmallow cookies recipe is comprised of a crunch chocolate cookie, topped with marshmallows, and covered in chocolate. I prefer these cookies over See’s Candies marshmallow treats, which says a lot. The cookie is the key! Enjoy!
Check out their texture at Gluten Free Fudge Cookie Video.
Watch the Video on How to DipThese Cookies in Chocolate and Drain.
Link You’ll Need:
Gluten Free Fudge Marshmallow Cookies
- For the Cookies:
- 1-3/4 cups Carla’s Gluten Free All-Purpose Flour Blend divided (see above link)
- 1/2 cup + 1 tablespoon gluten-free Dutch-processed cocoa powder plus more for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup organic shortening Spectrum
- 3 tablespoons neutral-flavored oil
- 1 cup + 1 tablespoon confectioners’ sugar
- 1/2 cup granulated sugar
- 2 extra-large (or large) egg yolks at room temperature (or other fat, i.e., full-fat coconut milk, cream, etc.)
- 3 tablespoons cold water
- 1 teaspoon pure vanilla extract
- For the Marshmallow Filling:
- 1 10-ounce bag mini gluten free marshmallows (Great Value)
- For the Chocolate Coating:
- 3 cups gluten-free bittersweet chocolate chips Ghirardelli (510 g) (or Costco Dairy-Free [white bag] or Enjoy Life for dairy-free)
- 2-1/2 tablespoons organic shortening Spectrum
- 2 tablespoons confectioners’ sugar
- 1-1/2 teaspoons pure vanilla extract
!o Make the Cookies:
Line 3 baking sheets with silicone baking mats or line with parchment paper; set aside.
In a large bowl, whisk together flour blend, cocoa powder, salt, and baking soda; set aside.
In the bowl of your mixer, cream together the shortening and oil on medium speed. Add both sugars and beat until thoroughly blended.
Add the egg yolks, water, and vanilla; mix on low speed until creamy.
Add the flour mixture, fit your mixer with the paddle tool, and mix on medium speed until combined.
Scoop one-fourth of the dough out separate sheets of plastic wrap. Shape into discs and wrap thoroughly; refrigerate for 3 hours or overnight.
Preheat the oven to 325°F.
Transfer the dough to a smooth surface lightly dusted with cocoa powder. Place dough on the dusted surface, lightly dust the top of the dough with more cocoa powder and roll out to about 1/8-inch thick. (Note, once baked, they rise to about 2-1/2 times their height.)
Cut cookies using a 2-inch round biscuit cutter or cookie cutter of choice. Transfer to the prepared baking sheets, spacing them at least 1-inch apart.
Bake for 10 minutes.
Remove from the oven and place the baking sheet on a wire rack. Immediately, using your fingertip dipped in water, wet the bottom of a marshmallow and place on it the edge of a cookie, leaving about 1/16-inch cookie border. Be sure to get the marshmallows as close to the previous one as possible. Continue in this manner until the marshmallows form a ring around the cookie. Repeat until all of the cookies have marshmallow rings.
Place back in the oven and bake for 3 additional minutes or until the marshmallows are puffy and they are touching each other, forming a solid ring.
Remove from the oven; transfer to a cooling rack and allow to cool on the baking sheet 5 minutes. Then, transfer directly to a cool wire rack to cool completely.
To Make Chocolate Coating:
In a heat-proof bowl over simmering water, add chocolate, shortening, confectioners’ sugar, and vanilla. Bring water to a boil and immediately lower to a simmer. Stir together all of the ingredients until the chocolate and shortening melt and combine. Stir often and do not allow the water to boil again as it may cause the chocolate to over-heat, which causes the mixture to seize up.
Using a truffle, dinner, or fondue fork, dip the cooled cookies one at a time into the chocolate. Using a steak knife in the center of the marshmallows, slightly pierce the center of the cookie. Support the bottom of the cookie using a fork. Scrape any excess chocolate off of the bottom and shake off any excess chocolate on the top and sides of the cookie. Transfer the cookies to a parchment-lined cookie sheet. (Do not use a silicone mat. You need the friction of the parchment paper. Baking mats cause the cookies to slide and make a mess.) Refrigerate until firm, at least 2 hours.
Serve chilled or at room temperature. Freeze leftover cookies by placing them in a single layer on a cookie sheet. Then freeze for future use in resealable bags or air-tight containers. If desired, defrost at room temperature.
To make that famous “Girls Scouts Thin Mint” flavor, replace the vanilla extrat with 16 drops of mint extract per cup of chocolate chips.
Immediately after dipping in chocolate and placing the cookies on the baking sheet, sprinkle the tops with crushed gluten-free candy canes.
Place a pastel-colored egg in the center of each cookie.